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19/09/2016

Blonde Vs Canderel Sugarly - Saturday Night Bake Off!

I mentioned in a recent post that I was really looking to get more healthy snacks that tantalise the taste buds but without damaging my work in the gym - I have less than 3 months before I get in front of the professional camera for the first time ever sooo this Blonde has got some serious work to do!!So when Canderel stepped in like the perfect alternative Sugar Mama I felt like all my prayers had been answered! First thing's first, a taste test had to be done... a real comparison, two batches of cupcakes one big difference - Caster Sugar Vs Canderel Sugarly! Two batches of cupcakes is a lot of work for a Blonde so I called in my little helper Tatiana who was delighted to be apart of such an important and tasty task! First batch of cupcakes we used the usual caster sugar, I have literally never seen Tatiana's eye's light up like they did when we took her masterpiece out of the oven... No young one! You must wait to really saviour the moment when comparing... so straight on to batch two we went...caught her stealing raspberries a couple of times and this batch she literally watches the oven with excitement as they rose like perfect cupcakes impatiently waiting to try the product of our hard work!

Little one was fascinated with the almighty Kitchenaid

Batch 1 - Caster Sugar

Batch 2 - Sugarly!

Once all the baking was done, we snuggled up with a hot drink and dove right in!! Verdict? Sugar cupcakes are a thing of the past my friends!! Even Tatiana was all over the Canderel Cupcakes! & When I dropped her home later that night I made sure to pack a little box for her mama bear who came back with the exact same verdict, perfect fluffy Canderel Cupcakes were the winner!!

Here's the recipe to make your own!

You will need:

175g low fat spread

3 free range eggs

100g of Canderel Sugarly - we put aside 25g of that for a good sugarly coating so only 75g required!

100g of self-raising flour, sieved

1tsp baking powder, sieved

1tsp good quality Vanilla extract

250g punnet of fresh Raspberries

12 whole muffin tin lined with paper cases

& Here's how we created the perfect cupcakes:

First add the low fat spread, eggs, Canderel Sugarly, flour, baking powder and vanilla extract to the bowl of the food mixer and beat until well combined.

Stir through the raspberries (trying not to eat them, Tatiana...) and then divide the mixtures into the paper cases (maybe a little more even then ours above.. ;0). Pop into the oven at 180 celcius and bake for 20-25 minutes until risen with a golden shimmer.

This is where the patience really comes in, once cooked transfer to a wire rack and leave to cool completely before devouring. Add a little extra sparkle by dusting with Canderel Sugarly!!

Et Voila!!

Macros Per Canderel Cupcake:

Carbs: 17.6g

Fat: 4.6g

Protein: 1.9g

& if that wasn't enough to tantalise your taste buds... we also made this beauty of a Canderel Lemon Blueberry Cheese cake for after Sunday Dinner... Recipe will be up Wednesday so stay posted!!